Description
Chicken Pot Pie Soup combines the comforting flavors of traditional chicken pot pie in a warm, creamy broth. This easy-to-make recipe is perfect for weeknight dinners or cozy gatherings, offering a delicious balance of tender chicken and fresh vegetables. With its rich flavor profile and nutritious ingredients, this soup quickly becomes a family favorite. Whether you choose to prepare it in an instant pot, slow cooker, or on the stovetop, Chicken Pot Pie Soup is versatile and satisfying—a true comfort food delight.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced celery
- 1 cup sliced carrots
- 1 cup finely chopped onion
- 1/2 tablespoon minced garlic
- 1 lb boneless, skinless chicken breasts
- 3 cups low-sodium chicken broth
- 2 cups Yukon Gold potatoes (peeled and cut into 1-inch pieces)
- 1 cup Yukon Gold potatoes (peeled and quartered)
- black pepper
- salt
- dried parsley
- dried basil
- dried rosemary
- 1/2 cup milk of choice
- fresh parsley for garnish
Instructions
- Prepare the ingredients by chopping vegetables and cutting the chicken into bite-sized pieces.
- Sauté celery, carrots, onion, and garlic in olive oil over medium heat for about 5 minutes until softened.
- Add chicken pieces to the pot; stir to combine and cook for about 5 minutes until lightly browned.
- Pour in the chicken broth; add both sizes of potatoes along with spices. Mix well.
- If using an instant pot, seal it and cook on high pressure for about 10 minutes; otherwise, let it simmer for about 30 minutes on stovetop or crockpot until chicken is cooked through.
- Stir in milk for creaminess; adjust seasoning to taste.
- Serve hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop/Instant Pot/Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg